In
a large nonreactive saucepan, combine all ingredients except the fruit.
Bring to a boil. Reduce heat to medium and cook for 5 minutes.

Add
the pears, and cook until soft but not disintegrated, 5-8 minutes,
depending on the firmness of the pears. Add the cranberries, and cook,
stirring frequently, over low-medium heat until the mixture has the
consistency of thick jam (at least another 20-30 minutes).

Let
cool to room temperature, pack into jars with close-fitting caps, and
refrigerate. Will keep for three months or more in the refrigerator.